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Noodle Wrapped Meatballs with Cilantro Dipping Sauce
I assemble these stunning little bites ahead of time and fry before serving for a fantastic, flavor packed party appetizer! -@lisapattmancatering

Recipe

Prep time 30mins
Cook time 4mins
Yield: Serves or Makes 40 bite size meatballs
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For the meatballs

ingredients

  • 4 dried porcini mushrooms
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 2 tablespoons fish sauce
  • 2 tablespoons chopped cilantro
  • 2 stalks scallions, minced
  • 1 egg white
  • 2 teaspoon freshly grated ginger
  • 3 teaspoons minced garlic
  • 2 teaspoons cornstarch
  • 11/2 teaspoons red pepper flakes
  • 1 teaspoon kosher salt
  • 1 pound fresh angel hair
  • vegetable oil for frying

For the meatballs

Method

  • Step 1

    In a microwave safe bowl, place porcini and one cup water and heat on high for 1 minute. Let sit in water up to 30 minutes or until soft. Drain and rinse well. Chop the mushrooms and transfer to a large bowl.

  • Step 2

    Mix all remaining ingredients, except noodles to the mushrooms. Mix well. Form into small meatballs, about golfball size.

  • Step 3

    Wrap 3 or 4 strands of the noodles around each meatball making sure they are firmly pressed into meat. Meatballs can be prepared 4 hours ahead of time covered in refrigerator with plastic wrap.

  • Step 4

    Fill a deep pan with oil, enough to cover the meatballs by 2 inches. Heat to 375 degrees and fry the meat in batches so they are not crowded. Fry about 4 minutes until crisp and golden. Drain on papers towels and serve with cilantro dipping sauce.

For the cilantro dipping sauce

ingredients

  • 1 cup seasoned rice wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro

For the cilantro dipping sauce

Method

  • Step 1

    Combine the vinegar, sugar, chili and ginger in a saucepan and reduce to 1 cup about 25 minutes. Let cool and stir in cilantro. Serve at room temperature .